This Zucchini Chocolate Cake is unbelievably moist with a perfectly tender crumb, rich, chocolatey, and irresistibly indulgent! Eating your greens never tasted THIS good..
This recipe yields two layers of irresistibly moist chocolate cake made with finely shredded zucchini, cocoa powder, and melty chocolate chips, all finished with a silky-smooth chocolate frosting. With about 360g of finely grated zucchini, it blends seamlessly into the batter, baking into tender, deeply chocolatey layers. You won’t see or taste the zucchini at all, just pure indulgence, but the green is in there! No one will guess it’s packed with hidden veggies! It’s also the perfect way to use up any extra zucchini… Once you try it, you might just start keeping extra on hand for this cake.
WHY YOU’LL LOVE THIS ZUCCHINI CHOCOLATE CAKE
Incredibly moist and tender – Thanks to the zucchini and oil, every bite is soft, rich, and perfectly fluffy.
Deep chocolate flavor – Made with cocoa powder and chocolate chips for a bold, indulgent taste.
You won’t taste the zucchini – It melts seamlessly into the batter, adding moisture without any veggie flavor or texture.
Perfectly balanced sweetness – Not overly sweet, with a rich chocolate frosting that complements the cake beautifully.
Great way to use up zucchini – A delicious solution for extra zucchini sitting in your kitchen.
Simple, no-fuss recipe – Easy steps and everyday ingredients make it approachable for any baker.
Crowd-pleasing dessert – Even picky eaters won’t guess there are veggies inside!
INGREDIENTS NEEDED & NOTES
Zucchini – When it comes to baking with zucchini, medium-sized ones are the best choice. They tend to be less watery and have fewer seeds than larger ones. I don’t recommend using the small zucchini, they have a milder flavor that won’t taste good on your cookies. Additionally, there is no need to peel the zucchini before shredding, the skin is soft and adds extra flavor to your cake. For this recipe, you’ll need about two medium zucchini, about 2 cups of finely shredded zucchini.
Chocolate chips – I’d suggest using mini chocolate chips for the best texture. You can use regular sized chocolate chips but they will be more noticeable in the cake. Both mini and regular chocolate chips work!
Cocoa – You need to use unsweetened cocoa powder. I use natural unsweetened cocoa powder, but you can also use dutch process cocoa powder.
Flour – This adds structure to your cake. All-purpose flour is all you need, no fancy flour needed to bake this cake!
Leaving agent – This recipe uses baking powder and baking soda to give this cake the perfect rise.
Sugar – This recipe uses 3 types of sugar. Granulated sugar and brown sugar to give this cake the perfect amount of sweetness with a balanced flavor. Then, you’ll need powdered sugar (confectioners’ sugar) to make the chocolate frosting.
Eggs – Eggs provide lift, structure, and add moisture. You’ll need 6 large eggs to make this cake and make sure they’re at room temperature to prevent your batter from seizing.
Butter – You’ll need this to make the chocolate frosting. Make sure it’s unsalted butter and at room temperature.
Heavy cream – You’ll need heavy whipping cream with 35% – 40% milk fat. This will do the job of loosening the frosting mixture. You can also use whole milk or half half.
Oil – Oil adds moisture to your cake. You can use any types of neutral oil, like canola oil, sunflower oil, or vegetable oil.
Vanilla – This helps to enhance all of the other flavors in the recipe.
Salt – Enhances and balances the flavor of your cake.
TOOLS & EQUIPMENT YOU’LL NEED
Two 8-inch round cake pans
Mixing bowls
Grater
An electric mixer or a whisk
Rubber spatula
Parchment paper
Paper towels
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE ZUCCHINI CAKE
(Be sure to check the printable recipe card below)
Zucchini Chocolate Cake:
360g (2 cups) finely grated zucchini
250g (2 cups, spoon and level method) all-purpose flour
86g (1 cup) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoons vanilla extract
240g (1 cup) canola oil
220g (1 cup) light brown sugar
150g (3/4 cup) granulated sugar
3 large eggs
3 egg yolks
170g (1 cup) mini chocolate chips
Chocolate Frosting:
282g (2+1/2 sticks) unsalted butter
437g (3+1/2 cups) powdered sugar
a pinch of salt
2 tablespoons vanilla extract
64g (3/4 cup) cocoa powder
5-6 tablespoons heavy cream
Chocolate Ganache:
60g (1/4 cup) heavy cream
113g (4 ounce) semi sweet chocolate
STEP 1 – Prepare the Cake Pans, Ingredients, and Pre-heat the Oven
Line two 8-inch round cake pans with parchment paper, grease them with softened butter, and dust each pan with 1 tablespoon of cocoa powder, tapping out any excess. Set aside.
Using the medium holes of a box grater, finely shred the zucchini. To remove excess moisture, spread the shredded zucchini over a plate lined with paper towels and gently press or blot. Let it sit for about 30 minutes to absorb the excess liquid, this helps prevent a watery batter. Preheat the oven to 350°F.
STEP 2 – Make the Zucchini Chocolate Cake
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the canola oil, light brown sugar, granulated sugar, and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture, mixing until just combined, be careful not to overmix. Switch to a rubber spatula and gently fold in the shredded zucchini and mini chocolate chips until evenly incorporated.
Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a skewer inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 15 minutes, then invert onto wire racks and allow to cool completely.
STEP 3 – Make the Chocolate Frosting
In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter, powdered sugar, salt, and vanilla extract on medium-high speed until light, creamy, and smooth, about 3–4 minutes.
Reduce the speed to medium-low and gradually add the cocoa powder, alternating with the heavy cream. Continue mixing until the frosting is smooth, fluffy, and fully combined. Set aside.
STEP 4 – Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.
Pour the hot cream over the chocolate, cover the bowl with aluminum foil, and let it sit for about 1 minute. Then whisk until the mixture is smooth, glossy, and fully combined. Allow the ganache to cool and thicken slightly before using.
If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir continuously until smooth and silky.
STEP 5 – Assemble the Cake
Make sure the cakes are completely cooled, then level each layer to remove any doming so the tops are flat and even.
Place one cake layer onto a serving plate and spread an even layer of chocolate frosting using an offset spatula. Create a slight well in the center of the frosting and spoon in the thickened chocolate ganache, be careful not to overfill, as it may cause the layers to slide.
Place the second cake layer on top and gently press down to secure. Frost the top and sides of the cake with the remaining chocolate frosting, smoothing as desired.
Refrigerate the cake for at least 1 hour to allow the frosting to set. This will make slicing easier and cleaner.
When ready to serve, use a sharp knife to cut into slices and enjoy!
TIPS FOR MAKING THE BEST ZUCCHINI CHOCOLATE CAKE
- Use room temperature ingredients – Make sure all your ingredients are at room temperature before starting. This helps everything blend smoothly, creating a uniform batter without streaks or flecks of egg.
- Remove excess moisture from the zucchini – Zucchini holds a lot of water, which can make your cake too wet. After shredding, spread it over a plate lined with paper towels and gently blot. Let it sit for about 30 minutes so the excess moisture is absorbed.
- Measure flour correctly – For the best texture, spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag, as this can pack in too much flour and result in a dry cake. For the most accuracy, use a kitchen scale (1 cup flour = 125g).
- Don’t overmix the batter – Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense, tough cake instead of a soft, tender crumb.
- Keep an eye on the cake while baking – Baking times are only a guideline since every oven runs differently. Start checking a few minutes early. The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs.
- Control your ganache consistency – Make sure the ganache is thickened but still pourable before adding it to the cake. If it’s too runny, it can leak. Too thick, and it won’t spread nicely.
- Use a hot knife for clean slices – Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for neat, bakery-style slices.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
- At room temperature – If unfrosted, the cake can be stored in an airtight container at room temperature for up to 1 day. Keep it in a cool, dry place away from direct sunlight.
- In the refrigerator – Because of the chocolate frosting and ganache, it’s best to store the fully assembled cake in the fridge. Place it in an airtight container or cover it tightly to prevent it from drying out. It will keep well for up to 4–5 days.
- Freezing – You can freeze the cake for longer storage. Wrap individual slices or whole layers tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Before serving – For the best texture and flavor, let the cake sit at room temperature before serving. This allows the frosting and ganache to soften.
Zucchini Chocolate Cake
This Zucchini Chocolate Cake has a perfectly tender crumb, super moist, chocolatey, and irresistibly indulgent! It’s the most deliciously decadent way to enjoy your greens.
Ingredients
Zucchini Chocolate Cake:
- 360g (2 cups) finely grated zucchini
- 250g (2 cups, spoon and level method) all-purpose flour
- 86g (1 cup) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 240g (1 cup) canola oil
- 220g (1 cup) light brown sugar
- 150g (3/4 cup) granulated sugar
- 3 large eggs
- 3 egg yolks
- 2 teaspoons vanilla extract
- 170g (1 cup) mini chocolate chips
Chocolate Frosting:
- 282g (2+1/2 sticks) unsalted butter
- 437g (3+1/2 cups) powdered sugar
- a pinch of salt
- 2 tablespoons vanilla extract
- 64g (3/4 cup) cocoa powder
- 5-6 tablespoons heavy cream
Chocolate Ganache:
- 60g (1/4 cup) heavy cream
- 113g (4 ounce) semi sweet chocolate
Instructions
STEP 1 – Prepare the Cake Pans, Ingredients, and Pre-heat the Oven
- Line two 8-inch round cake pans with parchment paper, grease them with softened butter, and dust each pan with 1 tablespoon of cocoa powder, tapping out any excess. Set aside.
- Using the medium holes of a box grater, finely shred the zucchini, then remove excess moisture.
- Spread the shredded zucchini over a plate lined with paper towels and gently press or blot. Let it sit for about 30 minutes to absorb the excess liquid, this helps prevent a watery batter.
- Preheat the oven to 350°F.
STEP 2 – Make the Zucchini Chocolate Cake
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the canola oil, light brown sugar, granulated sugar, and vanilla extract until well combined.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture, mixing until just combined, be careful not to overmix.
- Switch to a rubber spatula and gently fold in the shredded zucchini and mini chocolate chips until evenly incorporated.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 35 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 15 minutes, then invert onto wire racks and allow to cool completely.
STEP 3 – Make the Chocolate Frosting
- In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter, powdered sugar, salt, and vanilla extract on medium-high speed until light, creamy, and smooth, about 3–4 minutes.
- Reduce the speed to medium-low and gradually add the cocoa powder, alternating with the heavy cream. Continue mixing until the frosting is smooth, fluffy, and fully combined. Set aside.
STEP 4 – Make the Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, with small bubbles forming around the edges, do not let it boil.
- Pour the hot cream over the chocolate, cover the bowl with aluminum foil, and let it sit for about 1 minute. Then whisk until the mixture is smooth, glossy, and fully combined. Allow the ganache to cool and thicken slightly before using.
- If the chocolate hasn’t fully melted, place the bowl over a saucepan of gently simmering water (double boiler method) and stir continuously until smooth and silky.
STEP 5 – Assemble the Cake
- Make sure the cakes are completely cooled, then level each layer to remove any doming so the tops are flat and even.
- Place one cake layer onto a serving plate and spread an even layer of chocolate frosting using an offset spatula.
- Create a slight well in the center of the frosting and spoon in the thickened chocolate ganache, be careful not to overfill, as it may cause the layers to slide.
- Place the second cake layer on top and gently press down to secure. Frost the top and sides of the cake with the remaining chocolate frosting, smoothing as desired.
- Refrigerate the cake for at least 1 hour to allow the frosting to set. This will make slicing easier and cleaner.
- When ready to serve, use a sharp knife to cut into slices and enjoy!